Place mushrooms, open side up, on a parchment lined sheet pan. Drizzle olive oil evenly over the top and sprinkle with a pinch of salt and pepper. Roast in oven for 10 minutes, flipping the mushrooms over at the halfway point. Remove pan from oven.
In a small mixing bowl, combine TomaTruffle Spread and panko. Stuff evenly into each mushroom cap and place back on sheet pan, stuffed side up.
Return stuffed mushrooms to oven. Bake for an additional 5-7 minutes, until cheese is bubbly and panko is golden brown. Remove from oven and let sit 2-3 minutes before serving.
